Sunday Runday: Fit Foodie 5k 2017

There were a lot of differences in this year's Fit Foodie 5k. New date, new location, new running partner...

We got there early, having missed registration the day before, and there were loads of people already there.  Both runners and vendors.

I got a bunch of friends to run the race this year, so before it started we took the time to take some commerorative pictures.

And then we started running.  This was a new race course for me.  I had run a race at NTC Park back in 2011 when I was pregnant with Thatkid, but it was just running around the park itself.  This one had lovely views of the bay.

They've also done a lot to the area in the past 7 years.  Like I do not remember the bridges! The race promised bites at each mile, so I was curious as to what was going to be meeting us at mile 1.  It was a prune.

Shortly after mile 1 we turned around, and the rest of the course was downhill or flat.

At mile 2 there was no promised "bite," but we did meet up with my friend and her daughter, which turned into a mad dash to the finish for the last mile as the two of them competed to cross first.

He barely stopped at mile 3 for a sip of protein drink which he passed off to me so he could get that last .1 mile done.

We caught up with him after the race, where we learned those pineapple medals? Not really pineapple.

And then Thatkid and I went around collecting goodies.  We ate, drank, got sunglasses, chapsticks, and a ton of other stuff.  Thatkid wasn't thrilled with standing in line, but he loved all the stuff he got.

The haul: (my bag, Thatkid had his very own bag)

All my new runners had a great time at the race this year, including this guy.  I really do love sharing these moments with him, in fact, we're doing another race together today!

Crave Wednesday: Grilled Corn on the Cob with Roasted Jalapeno Butter

One of the great things about fall is that there are fall festivals just about every weekend.  And they're all so different.

The first one we went to was at Thatkid's school.  Basically we hardly saw home all night as he ran off with his friends.  Which is a little nerve-wracking when you're talking about a 6 year old and hundreds of children.

There were lots of games and crafts for the kids to do and the adults kind of hung out together as our children wreaked havoc.

The following weekend was the town street festival. Lots of vendors and spin-the-wheel type things for the kids.  The bonus of this one was we got to see a bunch of new restaurants that have opened on our main drag.  And we've tried all of them since that time!

Last weekend was our last fall festival that I know of.  A friend posted about it on Facebook and it seemed like something that would be a lot of fun, so we decided to bring our kids.  It was great - all the things that you love about fairs offered for free!

There was face painting with one of the most talented face painters I have ever encountered.

A caricature artist.  Thatbaby was all in from the start.  Thatkid didn't initially want to do it, but then came up with the idea of doing it with his friend.

They also had great photo spots set up for all your social media needs.

One of the initial draws was the train ride, which turned out to be a pretty big train!

The kids snacked on apple juice and cookies and then posed for a couple silly pictures, which were taken by a photographer who emailed them to us.

The only thing that would have made these festivals better is if we had gotten fall weather to go with them.  It was almost 100 degrees during the daytime festivals.

Upshot is there is a perfect food to bridge the gap between summer weather and fall activities - corn!  Corn is one of those foods that transitions seamlessly from summer salads to fall mazes.  It straddles the seasons.  Grilled corn is sweet, topped with jalapeno butter makes it less so.  Just like this weird mix of seasons, the mix of sweet and spicy straddles two taste sensations.

Grilled Corn with Roasted Jalapeno Butter (from Cooking Light)

1 jalapeno pepper

7 tsp unsalted butter, softened

1 tsp grated lime rind

2 tsp honey

1/4 tsp salt

6 ears shucked corn

1. preheat grill to medium high heat. Place jalapeno on grill rack coated with cooking spray. Cover and grill 10 minutes until blackened and charred, turning occasionally. Place in small paper bag and fold to close tightly. Let stand 5 minutes.  Peel and discard skins, cut jalapeno in half lengthwise. Discard stem, seeds, and membranes. Finely chop jalapenos.
2.  Combine jalapenos, butter, lime rinds, honey, and salt in a small bowl. Stir well.
3.  Place corn on grill rack.  Cover and grill 10 minutes or until lightly charred, turning occasionally.
4. Place corn on serving plate and brush with jalapeno butter.

Mommy Mondays: Guardians of Six

I honestly thought we were heading to a great birthday party this year. All summer Thatkid talked about a sports party in the park. I was excited.  And then, about a month before his birthday, he decided he wanted a Guardians of the Galaxy party at Chuck E Cheese.

As you may recall, last yer he had a Ninjago birthday party at Chuck E Cheese,  despite having never seen or expressed any interest in Ninjago.  Well, looks like that's become the new theme, because I've never heard him mention Guardians of the Galaxy before this declaration.

But it's his birthday, so he gets to pick.  So Guardians of the Galaxy at Chuck E Cheese it was.

He also requested a homemade cake - strawberry cake with chocolate ice cream.   I had a hard time figuring out how I was going to Guardians that thing up, and finally came up with a pretty good solution.

The kids spent the time playing arcade games and dancing with the mouse himself.

During the birthday show, he got called up to lead everyone in singing to him.  

And then that cake got candled, cut, and eaten.

One of the highlights is always the ticket blaster.  Last year he couldn't really figure out what to do. This year, he had it down.

As much as I hate these Chuck E Cheese birthdays, Thatkid really loves them.  And I love seeing him so happy.  Even still, let's cross our fingers that next year he decides he's over it, or interested in something cooler.

Crave Wednesday: Macaroni Salad

Like I said, October is a busy month. So much to do! So little time!  We started in the very first week, with a little help from Thatkid's school.  This is the first year the kindergartners had a field trip, and it just happened to be at the pumpkin patch.

For the very first time Thatkid boarded a school bus with a bunch of his classmates.

Because it was close, and his first field trip, and a pumpkin patch, I met up with them at the patch.

Then hung back and let him explore and enjoy the time with his friends.

They all got to go on a hay ride and explore the corn maze.

And they got to pick out a pumpkin to take home.

The pumpkin patch they went to is the same pumpkin patch we usually visit as a family. So last weekend we returned with everyone.  Going as a family meant we got to do different things than with Thatkid's class.  Like take goofy pictures.

And feed the goats.  I love that my boys love animals so much.

But eventually we stopped playing and got down to business. Pumpkin business.

We traded in these two little pumpkins for the more orangey kind.

We hit up the pumpkin patch in the morning, trying to beat the heat.  Because even though it's October, the heat wave has returned. By noon it was 95 degrees.  By the time dinner rolled around it was 98.  I'm really trying to embrace this fall season, but when the weather feels like summer, sometimes you got to do what you got to do.  Like make macaroni salad. It's a summertime staple, but its cool tang is welcome when the temperature keeps climbing. And the fact that it takes less than 20 minutes to put together is always appreciated.

Macaroni Salad (From Cooking Light)

1 cup uncooked elbow macaroni

1/2 cup canola mayonnaise

1 Tbsp cider vinegar

1 1/2 tsp sugar

3/4 tsp dry mustard

1/3 cup thinly sliced celery

1/3 cup finely chopped red bell pepper

1/4 cup finely chopped red onions

1/4 cup grated carrots

1 Tbsp chopped fresh chives

1. Cook pasta according to package directions.  Drain.
2. Combine mayonnaise, sugar, cider vinegar, mustard, and salt and pepper to taste.
3. Stir in pasta, celery, bell pepper, onion, carrots and chives.